Grilled Pork Chops with Chile-Cucumber Salad & Peanut Sauce

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Grilled Pork Chops with Chile-Cucumber Salad & Peanut Sauce

Recipe by Sarah Tenaglia

  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1/2 cup chunky peanut butter
  • 1/2 cup canned unsweetened coconut milk
  • 2 tbsp. soy sauce
  • 6 tbsp. seasoned rice vinegar
  • 4 tbsp. sriracha
  • 2 tbsp. sugar
  • 1 tbsp. finely chopped peeled fresh ginger
  • 4 Persian cucumbers, thinly sliced into rounds
  • 2 cups thinly sliced red cabbage
  • 1 red Fresno or jalapeño chile—stemmed, halved, seeded and thinly sliced
  • 4 boneless pork loin chops (6 oz. each)

Preparation

1. In a mini food processor or blender, puree the peanut butter, coconut milk and soy sauce with 2 tbsp. rice vinegar and 2 tbsp. sriracha.

2. In a large bowl, whisk the remaining 4 tbsp. rice vinegar and 2 tbsp. sriracha with the sugar and ginger. Add the cucumbers, cabbage and chile; toss. Chill 20 minutes; drain.

3. Meanwhile, heat a grill over medium-high or a grill pan over high. Season the pork with salt and pepper. Grill until grill-marked and cooked through, about 5 minutes per side. Serve the pork and salad with the peanut sauce.